Boneless Pork Chops with Apple Chutney

Name: Boneless Pork Chops with Apple Chutney
Ingredients: 4 tablespoons olive oil; 2 teaspoons coarse salt, plus more for seasoning; 1 teaspoon freshly ground black pepper, plus more for seasoning; 4 boneless center-cut pork chops (1 ¼ pounds), cut ¾ inch thick; 1 large onion, cut into ½-inch dice; 4 green apples (such as Granny Smith), peeled, cored, and cut into ½-inch dice; 0.5 cup cider vinegar; 0.5 cup golden raisins; 1 teaspoon ground ginger; 0.25 teaspoon dry mustard; Pinch of cayenne pepper

3.9

(106)

2 Reviews

By

Martha Stewart Editors

Updated on September 6, 2018

Servings:

4

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Ingredients

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops (1 ¼ pounds), cut ¾ inch thick
1 large onion, cut into ½-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into ½-inch dice
½ cup cider vinegar
½ cup golden raisins
1 teaspoon ground ginger
¼ teaspoon dry mustard
Pinch of cayenne pepper

Directions

Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

LISA HUBBARD